Milk boiling container



Oct. 20, 1959- F. CANIGLIA MILK BOILING CONTAINER Filed Nov. 29, 1955INVENTOR FER/MN]? 6/4/V/6Z/A,

BY $21M at ATTORNEYS United States Patent 2,909,172 MILK BOILINGCONTAINER Ferrante Caniglia, San Benedetto Dei Marsi, Italy ApplicationNovember 29, 1955, Serial No. 549,808 Claims priority, application ItalyDecember 2, 1954 3 Claims. (Cl. 126386) When milk is caused to boil inan ordinary container,

on the surface of the liquid, inside the container, a film is produced,formed from cream covering the Whole surface of milk. This dense filmproduced by heat prevents the vapor from passing through and, when themilk reaches the boiling point, by the increase of evaporation apressure is produced, causing the cream to ascend until it flows outfrom the container.

The object of the present invention is to provide a special constructionfor the container, adapted to stop the effects produced by thephenomenon due to the ascending movement of the milk.

In effect, by causing milk to boil in a container inclined towards oneside, or asymmetric in shape, the distribution of vapor and,consequently, the tension below the cream is no longer equal.

The invention is illustrated by way of example only, without anylimitation, in the annexed drawing in which.

Fig. l is a sectional view of the container according to the invention,in a preferred form of embodiment taken along line 11 of Fig. 2 and sFig. 2 is a plan view of the container according to the invention, in apreferred form of embodiment.

Referring to the figures of the drawing, it will be seen that the methodof putting into effect the invention has recourse to a container havingalmost the shape of a truncated cone, with an inclined wall and with therelatively smaller base 11 used as bottom, so as to keep a portion ofthe surface of the wall 10 out of reach of the direct action of theheat. Vertical dotted lines 12 and 13 divide the container intoimaginary zones 1, 2, 3. In these conditions the vapor from the bottomof the container ascends vertically and collects mainly below that partof the cream which corresponds to the surface of the bottom 11. Thesurface of cream indicated at A of Fig 1, instead, is left withoutvapor, owing to its being out of reach of the direct action of the heat.It follows that the cream merely rises on the sides of zone 1, movingaway from the wall 14 of the container at that point, under the pressureof the rising vapors. The volume of cream at that point is quite smalland the pressure of the vapors in zone 1 is sufiicient to push itforwardly in the container in an ever widening are on the surface,allowing the vapors to escape. The vapors are distributed over the threezones 1, 2, 3, by the heat acting directly on the first two zones. Thevapor of zone 1, owing to the inclination of the wall 14 of thecontainer, is conveyed to point E where, by being concentrated, itdetaches the cream adhering to the wall at that point. The detachedcream also undergoes the thrust of the vapor which ascends in zone 2 andshifts toward zone 3. This thrust is assisted by the rotation which theliquid mass undergoes by convection, thus relieving the pressure on thecream and preventing the boiling over of the milk. The escape of thevapors at point B, by tending to widen out, permits the vapors toevaporate over a large area.

Furthermore, the cream left in contact with the walls of the containerin zone 2, owing to a skin effect, attracts the detached portion of thecream by shifting it from zone 1 to zone 2 and contributes to open acontinually increasing passage for the vapor which is thus tree toescape without causing the milk to flow over.

Lastly, in order to prevent a possible dripping of the outcoming vapor,the upper border of the container, near ice the handle 16, is slightlyinclined downwardly and at this depression the container is providedwith a convex expansion chamber 15, whereas on the opposite higher sidesaid container is provided with a spout 17 so as to ease pouring of theliquid. The expansion chamber 15 catches and holds the milk which risesto a certain extent under the influence of the heat applied thereto.This chamber comprises a portion which is rearwardly dished out of thebody of the container as shown at 15.

The circular wall of the container is substantially inclined in suchamanner that, with respect to the bottom, internal angles are formed,one of which is an acute angle C and the other is an obtuse angle D. Atany rate, the boiler may have a prismatical shape, a cylindrical shape,the shape of a truncated cone, or the shape of a truncated pyramid,etc., provided that the principle of its inclination be adopted. Andthis inclination is such that of the internal angles, at the base of thetwo sides with the bottom, one is an acute angle C and the other anobtuse angle D. The forwardly sloping portion 10 which forms an obtuseangle with base 11, is in reality an extension of the base or bottom 11,but is not exposed to the direct action of heat. The opposite portion,14, forms an acute angle with respect to the base 11, both angles beingconsidered from the interior of the container.

The advantages offered by this invention are obvious to anybody thatknows the nuisance of overflowing milk and the offensive odors emanatingtherefrom. Moreover, the invention permits boiling for a rather longertime than in conventional devices, so as to entirely destroy Kochbacilli and other pathogenical microbes that may be present in the milk.

What I claim is:

1. A container for the open boiling of milk, comprising a horizontalbase portion and an upwardly extending wall peripherally integraltherewith so that said wall and base portion form an enclosure having anopen side opposite said base portion, a first portion of said wallforming an acute internal angle with said base portion at the juncturetherewith so that said first wall portion overhangs said base portionand vertically projects over a substantial part of said base portion, asecond portion of said wall integral with, spaced from, and opposite tosaid first wall and forming an obtuse internal angle with said baseportion at the juncture therewith, so that said second wall portionextends upwardly and outwardly from said base portion and therebyvertically projects outside said base portion, and an outwardly flaringwall portion at the upper end of the said first portion defining anexpansion chamber.

2. A container according to claim 1, wherein the interior of saidoutwardly flaring wall portion is convexly shaped.

3. A container according to claim 1, also including a handle connectedto the exterior of said wall portion which forms an acute angle withsaid base portion.

References Cited in the file of this patent UNITED STATES PATENTS258,475; Renson May 23, 1882 2,008,805 Van Buren July 23, 1935 FOREIGNPATENTS 4,017 Great Britain of 1890 443,486 France July 16, 1912 734,954France Apr. 13, 1932 453,108 Italy Nov. 17, 1949 OTHER REFERENCESMonrad: Pasteurization and Milk Preservation, Winnetka, 111., 1901, p.12.-

